Pandanus amaryllifolius is a tropical plant, which is commonly known as pandan leaves, and is used widely in Southeast Asian cooking as a flavoring. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan fruit salad, as well as rice-based pastries and numerous sweet drinks and desserts.

crust:

1 cup crushed M.Y. San Grahams Honey (10 crackers)

8 tbsp unsalted butter, melted

filling:

½ cup condensed milk

1 cup all purpose cream, chilled

1 cup buko, shredded

1 cup buko juice

⅛ tsp pandan extract

1 bar green gulaman

1. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press the crumb mixture evenly onto the bottom of pan. Chill for 10 minutes.

2. Whip all purpose cream till doubled in volume. Gently mix in condensed milk and buko pandan extract until well blended. Stir in shredded buko. Set aside in the refrigerator.

3. Break and soften gulaman bar in the cup of buko juice. Boil until gulaman is dissolved. Cool slightly. Pour and stir quickly the gulaman mixture into whipped cream.